Budae jjigae (Army stew)

Season each chicken fillet and cook for 3 minutes per side. Cook for 2 more minutes to soften the onion.   


MAIN – 4 cups (1 litre) chicken stock* (see note) – 200g (7 ounces) SPAM, thinly sliced – 4 cocktail Frankfurt sausage (150g, 5.3 ounces), thinly & diagonally sliced – 250g (9 ounces) tofu, sliced (about 1.5cm, 1/2 inch thickness) – 200g (7 ounces) enoki mushrooms, base stem removed & stems separated – 200g (7 ounces) king oyster mushrooms, thinly sliced length way

– 100g (3.5 ounces) shiitake mushroom caps, thinly sliced – 1/2 cup aged kimchi, cut into bite sized piece – 110g (3.9 ounces) instant ramen noodle – 50g (1.8 ounces) Korean rice cakes for soup, soaked in cold water for 15 mins if it was frozen – 30g (1 ounces) green onion, thinly & diagonally sliced – 1 or 2 slices of cheese

SAUCE (MIX THESE IN A SMALL BOWL) – 2 Tbsp Korean chili flakes (Gochugaru) – 2 Tbsp rice wine (mirin) – 1 Tbsp soy sauce – 1 Tbsp minced garlic – 1/2 Tbsp sugar – 1/2 Tbsp Korean chili paste (Gochujang) – A few sprinkles of ground black pepper


In a small pot, combine all ingredients except quick ramen noodles, rice cakes, green onion, and cheese.  

Put sauce in the middle. Pour stock into the pot corner. Cover and boil on medium-high heat for 8 minutes to start the stock.  

Add instant ramen noodles, rice cakes, green onion, and cheese to the saucepan and boil uncovered for 2–3 minutes.  

If you're cooking on a portable burner and eating at the table, lower the heat.  

Put soup, protein, and vegetables in your soup bowl. Serve with steamed rice and Korean sides.  

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